The Great Egg Cream Sip Off
So, to continue. I shared with you dear readers, the history and sumptuousness of the renowned drink called the Egg Cream. It is possibly the only drink that does not contain its headline ingredients. Not only doesn’t it have them, but it is also generally agreed by aficionados that it can’t or shouldn’t or whatever by those who make such decisions. I don’t think there is an Academy of Egg Creams like there is for the French language, but Brooklyn isn’t much for academic decisions about such things. The palate decides.
There is however, one controversy that remains about one ingredient that isn’t a must but must be part of 95% of egg creams that are stirred up at the counter. That ingredient is chocolate. And that is what we shall explore. Just as the dodgers had their fanatical fans. Whether the team was good, bad or indifferent, the love was there. And so, it is with Fox’s U-bet Chocolate syrup, a Brooklyn product dating back to the 19th century. By the way, Fox also touts its strawberry syrup and coffee syrup for egg creams. I gotta say “nah!” to those. Chocolate is the way to go.
But is Fox’s the way to go? Clearly I am not a scientist, nor do I work for a consumer advocate organization. I have a curious mind and I love chocolate; I’ve met people who don’t, but I think they are defective in some way. I went online asking the greats in the cybersphere what are the best chocolate syrups? I won’t list the top 10; I will say that Fox’s isn’t in the top five. It must be in any Egg Cream sip-off. Because I have limited counter space I chose three. The number one syrup is Ghirardelli’s. Haven’t chowed down on their stuff in San Francisco, I can attest to the fact it is scrumptious. They call their chocolate syrup chocolate sauce. (You’ll have to ask them why.) I don’t have a refined enough pallet to rank it. I also chose the name that is world-wide synonymous with chocolate—Hershey’s. And, of course, Fox’s U-bet Chocolate syrup.